Pregnancy Friendly Gluten Free Lemon Pound Cake
Total time1 hr 35 min
Prep time20 min
Cook time55 min
4.9(16)
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Learn more →Ingredients
10 servings
For the cake
- 1 ½ cups gluten free flour blend
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 2 tbsp lemon zest (from about 2 large lemons)
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- ½ cup sour cream, room temperature
For the glaze
- 1 cup powdered sugar, sifted
- 3 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with a strip of parchment paper that overhangs the two long sides by about 2 inches — this sling makes lifting the finished cake out clean and easy.
- 2
Whisk together the gluten free flour blend, baking powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.
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